科学网-诚挚欢迎新成员加入Beverages青年编委团队！-曼迪匹艾MDPI的博文

切换到桌面版

诚挚欢迎新成员加入Beverages青年编委团队！

2026-10-12 17:34

阅读：1002

Beverages (ISSN 2306-5710) 很高兴宣布，8位优秀青年学者已加入2025–2026年度期刊青年编委团队。

让我们共同祝贺新加入Beverages 的青年编委，并期待他们在期刊建设、学术交流及饮料科学领域研究合作中发挥积极作用，为推动相关领域的发展贡献力量！

感谢所有关注和支持Beverages 的学者与科研人员。现将本年度青年编委入选名单公布如下：

(排名不分先后)

Dr. Adriana Dabija

Stefan cel Mare University of Suceava, Romania

Keywords: food science and technology; food microbiology and safety; food biotechnology

Dr. Dimitrios Kalompatsios

University of Thessaly, Greece

Keywords: food waste valorization; bioactive compounds; extraction efficiency; oil analysis; food chemistry; beverages; natural antioxidants

Dr. Georgi Kostov

University of Food Technologies—Plovdiv, 26 Maritza Boulevard, Bulgaria

Keywords: food and beverage fermentation; kinetic of microbial growth; bioreactors modeling; beer production; yeast fermentation processes; wine and beer fermentation; bioengineering of beverages; immobilized cells; beer with immobilized cells

Dr. Luis Noguera Artiaga

Miguel Hernández University, Spain

Keywords: food processing; nuts; volatile; antioxidants; organic; sensory quality; bioactive components; chromatography

Dr. Rajesh Kumar

Agency for Science, Technology, and Research in Singapore, Singapore

Keywords: sensory science; consumer behavior; marketing statistics; food science

Dr. Sergio Rivaroli

University of Bologna, Italy

Keywords: food and beverages; consumer science; food preferences; craft foods; craft beer; beer

Dr. Vassilis Athanasiadis

University of Thessaly, Greece

Keywords: functional foods; polyphenols; antioxidants; public health; nutritional evaluation; natural product extracts

朱宏凯博士

中国农业科学院

Keywords: 茶叶加工及品质控制

青年编委 (Early Career Editorial Board Member) 的主要职责

在学术会议及同行学者群体中宣传和推广期刊；

挑选高质量文章，并协助制作双语媒体推广内容；

每年至少完成4篇稿件的同行评审工作；

就期刊发展相关的新举措提供意见和建议；

在各自研究领域内，积极吸引国内外顶尖科研人员向期刊投稿。

期刊精选文章

1. Caffeinated Beverages—Unveiling Their Impact on Human Health含咖啡因饮料——揭示其对人类健康的影响

https://www.mdpi.com/3148612

2. Green Tea: Antioxidant vs. Pro-Oxidant Activity绿茶：抗氧化活性与促氧化活性

https://www.mdpi.com/3295424

3. Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics咖啡师级植物奶：感官和理化特性的全面综述

https://www.mdpi.com/3169396

4. Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health功能性饮料的成分、特性及其对人体健康的益处

5. New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry's Crisis采用传统葡萄品种和天然酵母酿造的新型起泡酒：聚焦葡萄酒特性以应对行业危机

https://www.mdpi.com/3181584

6. Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents可持续葡萄酒澄清：评估葡萄渣作为商业澄清剂的天然替代品

https://www.mdpi.com/3195904